Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Extra virgin olive oil or vegetable oil 1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef) 1 large onion, chopped (about 1 1/2 cups) 8 cups beef broth or beef stock 4 large beets (about 1 1/2 pounds), cubed 4 carrots (1 lb), peeled, chopped 1-2 large russet potato, peeled, cut into 1/2-inch cubes 2 cups thinly sliced cabbage 1/4 cup chopped fresh dill 3 tablespoons white or red wine vinegar 1 cup sour cream Salt and freshly ground black pepper to taste
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Directions: |
Directions:In a large soup pot or Instant Pot: heat oil, add meat and brown. Add onions, beets, cabbage and carrots and cook about 5 minutes. Pour broth over meat and veggies, bring to a boil, then turn down heat to a simmer and let cook until meat is tender/falling off the bone. About an hour and a half. Remove any bones. Chop meat into bite sized pieces as needed. (I use kitchen shears for this - much easier with hot meat). Add potatoes and cook an additional 15 minutes. Serve with a dollop of sour cream and a sprinkle of dill. Better the second day. Hearty, rich and warm. Yummiest served with warm rye, pumpernickel, or sourdough bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 prep, 2 hours cook |
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